Real Recipes From Real Home Cooks ®

crispy cajun salmon croquettes

Recipe by
Gretchen ***
Columbia, TN

I love salmon patties! My granny (who passed in 2017) made them all the time. Salmon patties and southern cornbread (no sugar!!! that belongs in iced tea) are the two foods I associate with her because she made them so often, and always the same way. This is my own version, in tribute to her. Enjoy!

yield 5 -6
prep time 45 Min
cook time 20 Min
method Bake

Ingredients For crispy cajun salmon croquettes

  • 3
    5 oz salmon pouches
  • 1/2 c
    minced red onion
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 2 1/4 tsp
    cajun seasoning
  • 1 1/2 tsp
    parsley flakes
  • 1 Tbsp
  • 2
  • 1 1/4 c
    cracker crumbs
  • panko bread crumbs for coating

How To Make crispy cajun salmon croquettes

  • 1
    Mix salmon, lemon zest, juice, and seasonings in a medium sized mixing bowl.
  • 2
    Add eggs, mayo, and cracker crumbs. Mix well. Note: I had some leftover assorted crackers from the holidays that I needed to use up.....but you could use crushed saltines or breadcrumbs.
  • 3
    Put the bowl in the fridge and let chill for half an hour.
  • 4
    Preheat oven to 450. Line a baking sheet with aluminum foil and generously coat with oil (I used peanut oil).
  • 5
    Spread panko bread crumbs on a large plate. Using a half cup scoop, form patties and coat both sides well with the panko. This made 7 good sized patties.
  • 6
    Place on baking sheet and lightly brush tops with more oil. Bake for 10 minutes, flip and bake an additional 8-10 minutes.
  • 7
    I served these with a "Boom" sauce that I found on Pinterest and tweaked slightly : BOOM SAUCE 1 cup mayo, 1/3 cup ketchup, 2 T Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 3/4 teaspoon garlic powder, 2 tablespoons sweet pickle relish, a dab of horseradish, and a pinch of salt. Whisk ingredients and store in fridge.